Filet Mignon (6-8 oz per person, 1.5–2 inches thick) is preferred for tenderness. Seafood: Lump crab meat (heated in butter). Vegetable: Fresh asparagus (steamed or seared). Sauce: Creamy, emulsified Béarnaise or Hollandaise sauce. 2. Preparation Steps
internal temperature), or until desired doneness. Let them rest for 5–10 minutes. Filet Mignon (6-8 oz per person, 1
Steam asparagus for 4 minutes. In a separate skillet, warm crab meat in butter, lemon juice, and a pinch of paprika. Filet Mignon (6-8 oz per person
Make a quick Béarnaise by combining egg yolks, white wine vinegar reduction, and slowly whisking in warm clarified butter. warm crab meat in butter